Healthy Sourdough Breakfast Cookies

Cookies don’t have to be healthy – it’s much more important that they taste delicious and satisfy a small sweet tooth. BUT: If they also contain healthy ingredients such as oatmeal, seeds and wholegrain flour and keep you feeling full a little longer, I don’t mind. With this recipe for healthy sourdough breakfast cookies, you can easily use up your leftover sourdough discard. They are also quick and easy to make, wheat-free, great to bake in advance and contain good, nutritious ingredients.

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What you need for healthy sourdough breakfast cookies

  • Rolled oats, preferably quick oats.
  • Wholemeal spelt flour, freshly ground: Self-ground wholemeal flours have a richer taste and more nutrients compared to supermarket flours. However, they do not keep as long and should be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour.
  • Honey and brown sugar for sweetness. For vegan cookies, you can replace the honey with agave syrup, for example.
  • Cinnamon for flavour.
  • Baking powder is used as a leavening agent. That’s why you can bake these rusks not only with sourdough starter, but also with sourdough discard.
  • Sourdough starter or sourdough discard: Because this recipe contains an additional leavening agent, it is not important how strong your sourdough starter is. It works just as well with freshly fed sourdough as with starter that has been waiting in the fridge for a week. I feed my sourdough starter with roughly equal parts flour and water. I use a mixture of wheat and rye flour. If you feed your sourdough in a different ratio, you will probably need to adjust the proportion of water in this recipe.
  • Butter or vegan butter.
  • Sesame, flaxseeds and sunflower seeds
  • Chocolate chips, optional.

In three steps: How to make breakfast cookies with sourdough discard

  1. Preheat the oven and mix all the ingredients to form a dough.
  2. Shape the cookie dough into 22 balls and place on a baking tray.
  3. Optionally decorate the breakfast cookies with chocolate chips and bake until crispy.

Helpful tools – My recommendations

The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.

  • A grain mill* for freshly ground wholemeal flour.
  • A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.

You can find more product recommendations here.

More cookies and biscuits with sourdough

Easy Soft and Chewy Sourdough Chocolate Chip Cookies

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Recipe: Healthy Sourdough Breakfast Cookies

With this recipe for healthy sourdough breakfast cookies, you can easily use up your leftover sourdough discard. They are also quick and easy to make, great to bake in advance and contain good, nutritious ingredients such as oats, seeds and wholegrain flour.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course biscuits with Sourdough, breakfast cookies, sourdough cookies
Servings 22 breakfast cookies

Ingredients
  

  • 200 g rolled oats quick
  • 80 g whole grain spelt flour freshly ground
  • 40 g honey
  • 100 g brown sugar
  • 1 tsp. cinnamon
  • ½ tablespoon baking powder
  • 100 g sourdough starter
  • 180 g butter or vegan butter
  • 25 g sesame seeds
  • 25 g flaxseed ground
  • 25 g sunflower seeds
  • chocolate chips optional

Instructions
 

  • Preheat the oven to 180 degrees.
  • Mix the rolled oats, flour, sugar, cinnamon, seeds and baking powder in a large bowl.
  • Cut the butter into cubes and add to the dry ingredients together with the sourdough starter.
  • Mix the dough to form a smooth batter.
  • Shape the dough into about 22 balls and place them on a baking tray with enough space between them.
  • Flatten the balls slightly with the palm of your hand and sprinkle with chocolate chips to taste.
  • Bake the cookies for about 12 minutes until crispy. As soon as the edges turn a light golden brown, the breakfast cookies are ready.
  • Happy baking!

Notes

If the cookies melt during baking, it may be because the butter has become too warm and soft during kneading. Place the dough in the fridge for around 30 minutes before shaping so that the butter sets again and the breakfast cookies keep their shape.
Keyword healthy, leftovers, wheat-free, with sourdough, with sourdough

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Healthy breakfast cookies with sourdough

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I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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Chewy Chocolate Chip Cookies mit Sauerteig - einfach und vegan

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